Bar Clam Chowder
This clam chowder is easy and quick to prepare. Made with delicious bar clams and potatoes, in a thinner broth than some traditional chowder recipes. Whether served as an entree or main dish, this chowder is sure to please.
Servings: 6
Equipment
- Large saucepan or Dutch oven
- Medium saucepan
Ingredients
- 4 slices bacon diced
- 1 cup onion diced
- 3 cups russet or Yukon gold potatoes cut in ½ to ¾ inch cubes
- 2 cups no salt chicken broth
- 1 teaspoon salt divided
- 3 tablespoons butter
- 3 tablespoons unbleached all purpose flour
- 2½ cups 2% milk
- ½ cup 35% whipping cream
- 1 16 ounce jar of bar clams strained and juice reserved
- ⅛ teaspoon freshly ground black pepper
Instructions
- Cook diced bacon in a large saucepan or dutch oven just until crisp. Remove bacon and reserve.
- Add diced onion to bacon fat and cook until soft.
- Next add diced potatoes, chicken broth and ½ teaspoon of salt to onions. Bring to a simmer. Cook covered until potatoes are tender.
- While potatoes are cooking, prepare white sauce.
- Melt butter in a medium saucepan. Add flour and cook for 1 minute.
- Gradually add milk and cream to flour mixture and cook until thick and bubbly. Whisk in ½ teaspoon of salt.
- Add white sauce, reserved clam juice and reserved bacon bits to pot with cooked potatoes. Bring back to a simmer.
- Add reserved bar clams (break up any large pieces) and freshly ground black pepper and heat through. Season with additional salt if needed.
- I like to let chowder rest for about 15 minutes before serving. Chowder will thicken slightly.
